The Cuisines of Spain: Exploring Regional Home Cooking
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From the array of its traditional tapas to the daring preparations of its new generation of chefs, Spain has captivated the world with its gastronomic riches. In The Cuisines of Spain, Teresa Barrenechea showcases her heritage through more than 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the piquant mojos of the Canary Islands, the hearty stews and braised meats of the interior–all of the classics are here in definitive form, as are many lesser-known but equally important and intriguing regional dishes.
Barrenechea weaves a captivating narrative of Spain’s diverse peoples, landscapes, and ingredients, revealing how the forces of geography, culture, and politics gave rise to the food traditions that we honor today. More than 100 photographs from Barcelona-based photojournalist Jeffrey Koehler take readers to the fields, markets, wharves, and kitchens of the provinces, and the renowned work of Christopher Hirsheimer puts Barrenechea’s recipes on brilliant display.
A celebration of home cooks past and present, The Cuisines of Spain is an enduring and intimate portrait of a great folk food tradition from one of the country’s most talented culinary ambassadors.
potatoes, boiled and kept hot (optional) 1 cup Alioli Preheat the oven to 450°F. Select a baking pan only slightly larger than the fish and cover the bottom of the pan with a layer of salt 1½ inches deep. Place the fish on top of the salt and cover completely with the rest of the salt. With your fingers, press the salt against the fish to ensure that it is completely enclosed. Bake the fish for 1 hour. Remove it from the oven and let rest for 5 minutes. With a chef’s knife, crack the salt
Vinagreta de pimiento rojo y cominos Vinagreta de remolacha Vinagreta de salmorejo Vinagreta de salsa de chipirón Vinagreta de zanahorias Vinaigrettes Black Ink Sauce Vinaigrette Black Olive Vinaigrette Carrot Vinaigrette Green Olive Vinaigrette Red Beet Vinaigrette Red Pepper and Cumin Vinaigrette Salmorejo Vinaigrette Sherry Vinaigrette Vinegar W Watercress and Sweet Corn Soup Wild Salmon with Cider Wine. See also individual regions Cariñena Lentil Soup with Jamón Serrano
and the rich, runny cheese is eaten with a spoon. Yet another delicious local cheese, Queso Ibores, is made from raw goat’s milk, and its rind is either rubbed with pimentón, yielding a reddish orange finish, or olive oil, which turns it a yellow-ocher. The cherries grown in the valley along the Jerte River in the northern area of Cáceres Province are yet another extraordinary product of Extremadura. Seven varieties are cultivated, and they are shipped—and cherished—across the country. The
need a total of about � pound meat, whether you are using all ground beef or part ground beef and roasted meat. Leaving out the brains would be a departure from the original recipe, but most Murcianos would approve, as long as you honor tradition by crowning the top with a pastry rosebud. Makes one 9-inch pie 1 (½-pound) package frozen puff pastry, or � pound homemade puff pastry All-purpose flour for rolling out the pastry 2 (3-ounce) lamb brains (optional) Salt � cup olive oil � pound
chigres, or “cider bars,” which serve this drink almost exclusively. It is also used in cooking, adding a special regional flavor to many of the area’s dishes. The few grapes grown here are used to produce Orujo, a spirit made from pomace. The best comes from Potes in Cantabria. Balearic Islands The Balearic archipelago, which lies off the eastern coast of the Iberian Peninsula in the Mediterranean Sea, is composed of two eastern main islands, Majorca and Minorca, and the smaller Cabrera, and